Opening Day

Opening the pool yesterday was a blast. it gave me an excuse to cook corn (even though it’s way too early for the good stuff)! So when it’s not quite ready to eat off the cob, I cut it off and do a yummy skillet corn.

  • 5 Ears of corn shucked (do not cook)
  • 5 slices of pancetta (sliced 1/4 inch)
  • 1 tsp sriracha
  • 1/4 cup of cream (in the summer the corn is creamier off the cob, so you can probably omit this ingredient with fresher corn)
  • pepper to taste (the pancetta is salty enough)

Dice and render the pancetta in a large saute pan. Cut the corn off the cob. I use a bundt cake pan so it has a holder and somewhere for the kernels to fall.


Once the pancetta is crisp add the corn and salute for 4 minutes. Add the cream and saute until your desired consistency of the corn is met. sprinkle in sriracha and give it one last stir and serve hot.

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One of my guests said that it does need to be stirred every once in a while in the serving dish or pan, so that the salt and flavors from the pancetta does not get lost at the bottom of your very delish dish.


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